I've only had one kind of tsukemen and the broth looked thicker but lighter colored than this one and it was so delicious and fatty. Does anyone have any ideas how to alter the recipe to make it like that?

You can freeze mushrooms!? I did not know this. It is rare for me to find certain types of mushrooms where I live. I am going to start freezing them so that I have them when I want them. Thank you so much for the tip!